Mughlai Sheermaal, White Butter and Noon Chai

Ingredients

• 4 cup Malai (Chilled, full-fat heavy cream)
• 3 cup Cold Water (Ice cold, divided)
• 1 cup Ice Cubes (For washing the butter)

Instructions

1. 1

   Prepare for Churning

   • Ensure the malai (heavy cream) is well-chilled. For best results, also chill the large bowl and the whisk attachment of your stand mixer (or beaters for a hand mixer) for 15-20 minutes in the refrigerator.
   • Place the chilled malai into the cold bowl.
2. 2

   Begin Churning

   • Start churning the malai on a low speed for 2 minutes to prevent splashing. Gradually increase the speed to medium-high.
   • Continue churning for 5-7 minutes. The cream will first thicken into a whipped cream consistency with soft peaks, then progress to stiff peaks.
3. 3

   Watch for Separation

   • Keep churning for another 5-8 minutes. The mixture will start to look grainy and curdled. This is the sign that the butterfat is separating from the liquid.
   • Suddenly, you will see a clear separation: yellowish, lumpy solids (butter) and a thin, milky liquid (buttermilk).
4. 4

   Consolidate the Butter

   • Once separated, reduce the mixer speed to low and pour in 1 cup of ice-cold water. This helps the butter firm up and separate completely.
   • Mix on low for another 30-60 seconds. The butter will clump together into one large mass.
5. 5

   Wash the Butter

   • Turn off the mixer. Pour the liquid buttermilk into a separate container to save for other uses. Use a spatula to press the butter against the side of the bowl to squeeze out more buttermilk.
   • Gather the butter into a ball. Add the remaining 2 cups of ice-cold water and the ice cubes to the bowl.
   • Using your clean hands or a spatula, gently knead and press the butter ball under the ice water. The water will become cloudy. Discard the water and repeat this washing process 2-3 times until the water runs clear. This step is crucial for removing all buttermilk, which extends the butter's shelf life.
6. 6

   Shape and Store

   • Once washed, press the butter firmly to squeeze out any remaining water.
   • Shape the butter into a block, log, or small balls as desired.
   • Store in an airtight container in the refrigerator for up to 2 weeks. For longer storage, you can freeze it for up to 3 months.

Ingredients

• 2 tbsp Kashmiri Green Tea Leaves
• 4 cup Water (for brewing)
• 0.25 tsp Baking Soda (a small pinch)
• 4 pods Green Cardamom (lightly crushed)
• 1 piece Star Anise
• 1 cup Cold Water (for shocking the tea)
• 2 cup Milk (full-fat recommended)
• 0.5 tsp Salt (adjust to taste)
• 1 tbsp Pistachios (slivered, for garnish)
• 1 tbsp Almonds (slivered, for garnish)

Instructions

1. 1

   Brew the Tea Concentrate (Kehwa)

   • In a saucepan, combine 4 cups of water, Kashmiri green tea leaves, baking soda, crushed green cardamom, and star anise.
   • Bring the mixture to a rolling boil over medium-high heat.
   • Once boiling, reduce the heat to a low simmer. Let it cook uncovered for about 15-20 minutes, or until the liquid reduces by half. The concentrate will develop a deep, reddish-brown color.
2. 2

   Shock and Aerate the Tea

   • Pour 1 cup of cold water into the simmering concentrate. This temperature shock is crucial for activating the chemical reaction that creates the pink color.
   • Bring the mixture back to a boil over medium heat.
   • Using a large ladle, begin to aerate the tea. Scoop the liquid and pour it back into the pot from a height of about 10-12 inches. Repeat this process vigorously for 4-5 minutes. You will see the color transform from reddish-brown to a clearer, pinkish hue.
3. 3

   Add Milk and Season

   • Strain the tea concentrate through a fine-mesh sieve into a clean pot to remove the tea leaves and whole spices.
   • Place the pot with the strained concentrate on the stove over medium-low heat.